Culi­nary Gen­res: Main Dish

Uzbekistan Today (English) - - CULTURE AND ARTS -

World Cook­ing Day was held in Baku, where Uzbek cui­sine was pre­sented in all its glory and va­ri­ety of taste.

The event was at­tended by rep­re­sen­ta­tives of the so­cio-po­lit­i­cal and busi­ness cir­cles of Azer­bai­jan, the cre­ative in­tel­li­gentsia, the diplo­matic corps and in­ter­na­tional or­ga­ni­za­tions. Along with the Em­bassy of Uzbek­istan, its tra­di­tional cui­sine was demon­strated by the diplo­matic rep­re­sen­ta­tions of China, Turkey, the chefs of the lead­ing Azer­bai­jani restau­rants.

Guests were given the op­por­tu­nity not only to try, but also to be­come ac­quainted with the fea­tures of cook­ing pi­laf and other fa­mous Uzbek dishes.

This ac­tion was ac­com­pa­nied by an ex­hi­bi­tion of works by crafts­men, na­tional cos­tumes, fab­rics, sou­venirs, ce­ram­ics. The Uzbek stand en­joyed the ac­tive in­ter­est of vis­i­tors. They were happy to share their im­pres­sions.

WORD TO GUESTS:

Tahir mi­raslanov, direc­tor of the Na­tional Cook­ing Cen­ter of zer­bai an

- Uzbek cui­sine be­longs to the ap­plied arts in­dus­try. Its ori­gins go back cen­turies. Over the cen­turies the his­tory of this cook­ing has its own char­ac­ter­is­tics, na­tional color and orig­i­nal gen­res. In this re­gard, to­day it is rec­og­nized as one of the best and de­li­cious in the world.

Re­cently I was lucky to take part in the fes­ti­val O'zbe­gim as a mem­ber of the jury, dur­ing which the chefs skill­fully pre­pared the big­gest pi­laf in the world. Ex­perts Guin­ness Book of Records recorded the weight of the dish at 7,360 kilo­grams, and it was de­li­cious.

Pi­laf, un­doubt­edly, was and re­mains in Uzbek­istan the main food on any table ev­ery­day or festive. Af­ter all, for the Uzbek peo­ple this is more than just food. Here with the pi­laf is born, live life and leave it, say the cook.

Rafik bbasov, irec­tor of the Con­fu­cius In­sti­tute of zer­bai an

- I re­ally like Uzbek­istan, which has al­ways been fa­mous for its hos­pi­tal­ity, in­ter­est­ing cui­sine and rich his­tory.

Lo­cated at the junc­tion of the an­cient trade routes the coun­try has a huge tourist po­ten­tial. Tashkent, Sa­markand, Bukhara, Khiva and Shahris­abz are truly pearls of the Great Silk Road. It is note­wor­thy that these cities have pre­served a unique ori­en­tal fla­vor and at­tract mil­lions of tourists from all over the world.

akir evy, Culi­nary bserver US

- Living in Amer­ica, dur­ing my youth I loved trav­el­ing and I was in­ter­ested in the na­tional cui­sine of the peo­ples of the world. This led me to the idea of ??cre­at­ing culi­nary notes by the trav­eler. To this end, I vis­ited many coun­tries and ex­plored their gas­tron­omy. Re­cently, I be­gan to show in­ter­est in Uzbek cui­sine, be­cause I was sure that in the home­land of the great com­man­der Amir Te­mur, culi­nary art is no less de­vel­oped than in other coun­tries. Soon I was con­vinced that I was not mis­taken. Af­ter try­ing the pi­laf, I re­al­ized that this is one of the most won­der­ful dishes that I have ever tasted.

The Uzbek cui­sine com­bines the unique taste and aroma of ori­en­tal spices, per­me­ated with the cen­turies-old his­tory and cul­ture of the coun­try. Re­cently, I set my­self the idea of ??cre­at­ing a book about the world's cook­ing, in which I will un­doubt­edly high­light a large sec­tion de­voted to the Uzbek art of cook­ing.

ndrea cilanti Pe­la­galli, Chef Spain

- Uzbek­istan is a col­or­ful and vi­brant coun­try that has a unique his­tory, out­stand­ing per­son­al­i­ties like Amir Te­mur, Alisher Navoi and Mirzo Ulug­bek. The ar­chi­tec­tural ap­pear­ance of cities tells of glo­ri­ous times. The Uzbek peo­ple gained fame not only hos­pitable hos­pi­tal­ity, but also by honor­ing their cus­toms and tra­di­tions. Sam­ples of folk art nar­rate about this.

To­day we had an op­por­tu­nity to en­joy all the charm of Uzbek cui­sine, which is not only dif­fi­cult in its prepa­ra­tion, but also has a spe­cial tech­nique for pro­cess­ing ingredients, which makes it spe­cial and unique.

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